Latest news with #Valrhona
Daily Record
a day ago
- Business
- Daily Record
Ayrshire hotel offers local food and flavours with new restaurant
The Azalea, by Glenapp Castle, opened last month as the five-star hotel added another string to its bow. An Ayrshire hotel is offering up local food and flavours after opening up a new restaurant. The Azalea by Glenapp Castle, near Ballantrae, welcomed its first customers in May this year after the Victorian glasshouse and bothy were transformed. Dating back to 1832, the historic buildings have been carefully redesigned to create a kitchen, toilet block and intimate dining areas as the castle's owners look to welcome more locals to their venue. Acquired by Paul and Poppy Szkiler in 2015, the new restaurant marks the latest development in their tenure at the helm of the popular tourist destination and wedding venue. Ayrshire Live was invited to The Azalea to meet the team behind the scenes and try the new restaurant. On arrival, the sole car park adjoins the 1870s castle and is a short walk from the walled garden which predates it and hosts The Azalea. It may be slightly younger but the castle is no less historic after it hosted Winston Churchill and Dwight D. Eisenhower as the pair planned the D Day landings in 1944. Paul, accompanied by hotel manager Jill, provided a tour of the groups and the gardens as they highlighted what they hoped guests would take from an evening or an afternoon dining at The Azalea. It is a stunning setting with beautifully tended grounds and picturesque scenes around every corner. Upon entering the walled garden, you are presented with the fruits and vegetables that will one day become dinner. Part of the ethos of executive chef Peter Howarth and his team is sustainability and approximately 80 per cent of the menu's herbs have gone from seed to service within the gardens. A refreshing mocktail of the day was presented upon entry, hand-crafted by Jennifer who takes inspiration from the different ingredients grown and hand-picked in the gardens. The historic nature of the glasshouse has not been lost with grape vines that have grown there for over 100 years have been retained in the setting and the old coal-fired heating system have been lovingly restored to ensure it stays warm in the winter. Starters included baked west coast lobster freshly caught from the Firth of Clyde near Ballantrae, Glenapp's garden pea risotto and the splendid grilled fillet of west coast mackerel, spiced aubergine, chilli and garlic oil - who knew aubergine could taste so nice? The menu does change regularly to ensure the chefs can take advantage of what is currently in season. Mains included roast rump of Scottish lamb, Roscoff onion and fennel Tarte Tatin and the perfectly cooked Summerisle four per cent beer-battered west coast cod - the crispy and flavoursome batter is a result of the mixture being left to mature for a couple of days before it meets the freshly-caught cod. For dessert, champagne and rhubarb trifle, chocolate marquise - made with bespoke Glenapp 69 per cent Valrhona chocolate - or the delightful Scottish strawberry pavlova - a perfect seasonal dish with juicy fresh strawberries taken straight from the gardens. It's not just dinner that Glenapp Castle hopes to sell you, its an experience as diners are encouraged to come for lunch, dinner or afternoon tea before - or after - exploring the grounds and all Glenapp has to offer.
Web Release
09-06-2025
- Entertainment
- Web Release
Gatsby Dubai is the Ultimate Summer Party Playground with Nonstop Fun, and Exceptional Vibes
As the warmer season sets in, Gatsby Dubai is stepping back into the spotlight as the city's ultimate indoor escape for high-energy nights and 1920s-inspired opulence. Tucked away in the heart of Palm Jumeirah, this glamorous venue brings together bold flavours, dazzling entertainment, and after-dark revelry – all under one roof. More than just dinner and drinks, Gatsby Dubai is the place to beat the heat this summer, promising an all-night spectacle where the party never cools down. Think the Roaring Twenties, only reimagined for Dubai's discerning modern socialites. Gatsby Dubai channels the bold spirit of the Prohibition era, when soirées went underground, music took centre stage, and every night held the promise of mischief. Here, that secret-society allure is brought out into the open, with vintage influences, rule-breaking cocktails, and an electric atmosphere that's anything but hush-hush. Every inch of Gatsby exudes throwback sophistication with a dazzling edge. It's where Art Deco meets after-dark drama. Picture glittering chandeliers, golden accents, plush velvet booths, and rich, moody lighting that makes everyone look like a star. Lush greenery creeps from the ceiling, while a central bar steals the spotlight. At Gatsby Dubai, the entertainment comes in waves, and each act is more captivating than the last. Featuring a series of high-energy live acts and immersive performances alongside show-stopping dancers and DJs, the venue transforms from an upscale dinner setting to a high-octane celebration, redefining the idea of dinner and a show in all the right ways. As for culinary delights, guests can expect a spread worthy of one of Gatsby's lavish parties. The menu presents an array of Mediterranean plates made from the finest seasonal ingredients, inviting diners to savour light yet satisfying bites such as the delicate Pimientos del Padrón, crispy Calamares Fritos, luxurious Oscietra Caviar, and fresh Oysters. As for the main event, the flavourful celebration continues with must-try dishes like the rich and creamy Lobster Calamarata, the perfectly cooked Angus Tenderloin from the Josper grill, and the succulent Mediterranean Style Seabass from the sea. For a sweet finale, conclude your feast with a dreamy Basque Cheesecake drizzled in cherry coulis or indulge in the decadent Chocolate Fudge Tarte layered with velvety Valrhona chocolate and a swirl of dulce de leche. Meanwhile, ensure your glass is always full and ready to toast the evening with eclectic, 1920s-inspired concoctions. Sip on the fizzy and floral Gatsby Secrets, raise a glass to freedom with the smoky-spiced Prohibition Is Over, or channel your inner starlet with the silky, strawberry-infused Golden Girl, all expertly crafted by mixologists.
Time of India
24-05-2025
- Business
- Time of India
Can Indian craft chocolate go global and compete with the world's finest?
At a chocolate tasting in Hyderabad, guests swirl wine and savour 72% single-origin dark chocolate, the beans sourced from a farm just hours away. The bar is priced at Rs 400, the packaging sleek and the intent unmistakable: Indian craft chocolate isn't a niche indulgence anymore. It is eyeing the same shelf and status as Lindt , Valrhona and Godiva. A decade ago, the idea of premium Indian chocolate, priced at Rs 350-500, felt far-fetched. Today, it's a fast-growing category, led by brands like Manam , Pascati , Mason & Co, Paul & Mike and Soklet, among others. They are talking terroir, fermentation and bean profile—terms once reserved for coffee cuppings and wine tastings—and finding takers among urban consumers, gourmet retailers and luxury gift buyers. Interestingly, while Switzerland and Belgium don't grow beans for their celebrated chocolates, Indian craft chocolates are often rooted in the land. The cacao is grown, fermented and crafted in the country, giving rise to a uniquely local chocolate identity. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Play War Thunder now for free War Thunder Play Now Undo The Indian chocolate space, which is dominated by Mondelez of which Cadbury is a subsidiary, Nestle and Amul, is nurturing a new kind of cocoa ambition. While mass market continues to rule, the rise of craft chocolate marks a slight shift from industrial sweetness to origin pride. Even industry giants have responded, launching premium chocolate ranges and ethical sourcing initiatives. However, there are challenges. India's per capita chocolate consumption is around 100-200 grams a year, dwarfed by Europe's 5-9 kilograms, according to the International Cocoa Organisation. But as with Indian coffee and craft gin, consumption isn't the only story. It's also about intent, flavour and brand play. Which brings to another question. Can India transform into a recognised origin for fine chocolate? Live Events BEAN THERE, DONE THAT As Indian craft chocolate grows up, so does cocoa. From the shade of coconut and arecanut trees, it is stepping into the spotlight, especially in Andhra Pradesh, Tamil Nadu and Kerala, which are emerging as the epicentres of India's craft chocolate movement. It started in 1965, when Cadbury India set up the country's first experimental cocoa farm in Kerala. 'Our journey began 60 years ago when we introduced cocoa, a non-indigenous crop, through an experimental farm in Kerala,' says Nitin Saini, VP–marketing, Mondelez India. 'Now we work through eight nurseries in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh, collaborating with farmers, governments, NGOs and supply chain partners as part of Cocoa Life to support sustainable cocoa production.' The company sources cocoa from over 100,000 Indian farmers and aims to reduce its dependency on imports from Ivory Coast and Ghana, which are the top global producers of cocoa. Ivory Coast produced 2.3 million tonnes of cocoa in 2023. India, in contrast, produces roughly 30,000 tonnes of cocoa annually, with Andhra Pradesh leading the way. But most of it goes into industrial chocolate. Now craft chocolate makers are working closely with farmers to improve post-harvest processes — especially fermentation and drying — to make Indian beans shine. IT'S ALL IN THE PROCESS Says Devansh Ashar, founder of Maharashtra-based craft chocolate brand Pascati: 'Cocoa variety was once a marker of quality. Now, terroir and post-harvest techniques matter more. Beans from Andhra Pradesh or Kerala, when processed well, can rival those from Peru or Madagascar.' Indian cocoa's flavour identity is still evolving, with inconsistent results. 'There is no consistent flavour profile yet,' says L Nitin Chordia, founder of sustainable bean-tobar chocolate brand Kocoatrait. 'Soil, varietal, fermentation, drying, storage—each stage influences flavour. But standardised post-harvest protocols are not followed, so most Indian beans still show defects. It is premature to assign state-wise flavour labels just yet. Maybe by 2030, we will be there.' A major obstacle is in the genetics of the beans. The genetic makeup of India's cocoa beans, which were primarily introduced for better yield, does not yield high-quality flavour. Says Chaitanya Muppala, founder of Hyderabad-based craft chocolate brand Manam Chocolate: 'Indian cacao lacks fine-flavour genes, so we make up for it with evolved, proprietary, post-harvest processing at our company-owned Fermentery to bring out the unique flavour profiles of Indian cacao.' That can go a long way in adding taste and texture. Swiss brands like Lindt became global icons by combining precision in processing with innovation. Lindt's invention of the conching machine in 1879, for instance, gave chocolate its signature smoothness. Meanwhile, Belgium built its reputation on artisanal craftsmanship, praline-making traditions and strict quality control, turning Belgian chocolate into a hallmark of luxury. Indian craft chocolate brands are up against these legacy names. There is also the price hurdle. A bar of Indian craft chocolate can cost `400 when a mass-market brand sells theirs for `40. Industrial chocolate makers buy dried cocoa in bulk at lower costs for mass manufacturing, while craft chocolate makers work with small batches. The latter also point to the use of products—real vanilla over vanillin; and the kind of packaging— ecofriendly over plastic that push up prices. They also obsess over origin, fermentation and conching—a time-intensive process that boosts flavour but adds cost. Processing is key, says craft chocolate makers. 'Unlike tea or coffee—where 90% of flavour is in the leaf or the bean—cocoa beans contribute only 30-40% of chocolate's final flavour. Roasting, refining and added ingredients do the rest,' says Akhil Grandhi, founder of Andhra Pradesh-based Bon Fiction, which owns farms in the Godavari region and works closely with farmers on fermentation and drying of cocoa beans. Grandhi says climate change is shrinking harvest windows and yields, while 'the cost of setting up fermentation and drying facilities is high'. Grandhi's 82% bar, Song of Bitter and Sweet, contains just two ingredients: cocoa beans and organic sugar. 'We do small batches with high cocoa content. We can't escape those costs,' he says. Bon Fiction's Andhra debut in 2022 yielded two bronze medals at the Academy of Chocolates Awards, UK—one for its 70% dark bar, another for its mango-chili dark chocolate. Each of India's four cocoa origins— Andhra, Kerala, Tamil Nadu and Karnataka—offers unique flavour bases, but require careful fermentation, roasting and conching to unlock their potential. 'People need to understand what they are paying for—flavour, ethics, craftsmanship. Only then can makers scale up,' says Ashar of Pascati. Chordia agrees: 'We need more training, tastings, chef collaborations, workshops—a stronger ecosystem to help Indian consumers value what global ones already do.' Manam Chocolate offers over 300 products and its sales have grown 150% in 2024-25, year-on-year. Over 40% of its sales comes from Delhi where it will open a flagship store next month. Says Muppala: 'We are not just selling chocolate—we are selling provenance, process and purity.' And fair trade too: Manam Chocolate's sister concern, Distinct Origins, which manages the cacao bean business, ensures farmers earn 20-25% of the final value versus less than 6% reported in massmarket supply chains. SPACE ON SHELF? A new tribe of chocolate lovers is reshaping India's confectionery aisle. These aren't casual nibblers, but conscious buyers who know their 72% Idukki from 70% Ecuador. Varun Totlani, head chef at Mumbaibased Masque, says the Indian chocolate market is just beginning to find its footing. At Masque, the popular 'Citrus | Cacao' dessert is made with chocolate from Tamil Nadu-based bean-to-bar brand Mason & Co. 'We were one of the first restaurants to use Indian chocolate in a tasting menu course,' says Totlani. But his search for the ideal chocolate continues. 'I haven't come across a great Indian chocolate suitable for tempering, especially one that gives that perfect snap,' he says. Consumers remain experimental. It was Covid that changed consumption patterns, says Ashar. The pandemic nudged people toward clean labels, low sugar and local provenance. Compared with mass-market chocolate with 50-60% sugar, craft bars usually contain just 20-30%. It is still a long road ahead. Even in 2024, India claimed just 1% of the global premium chocolate market, but revenues are set to climb from $313.5 million in 2024 to $481 million by 2029, according to Grand View Research. Pascati, which earlier exported to the US, now targets Indian metros—Mumbai, Delhi, Chennai—where shoppers are willing to pay more for organic, fairtrade and vegan bars. 'Consumers want transparent sourcing, single-origin cocoa and clean labels,' says Chordia. This demand has spurred investments in fermentation techniques, sensory labs and direct farmer partnerships. Before the domestic market piped up, there was global acclaim: Paul & Mike's Keralaorigin 64% Dark Sichuan Pepper & Orange Peel bar won silver at the 2020 International Chocolate Awards. Last year, Manam Chocolate took home three silvers and eight bronzes at the 2024 UK Academy of Chocolate Awards. Yet scaling up means hard math. 'Cacao prices are at historic highs,' says Karan Tejani, founder of craft chocolate brand Ziaho. The price of cocoa—while cacao refers to the raw bean, cocoa is processed and powdered—has surged from $3,130 per tonne in 2023 to $7,422 in 2024 and to $8,758 in 2025. 'Margins take a hit if we don't pass costs to consumers,' adds Tejani. According to Ashar, steep shelf-listing fees — Rs 500 to Rs 5,000 per SKU per store—and long credit periods favour deep-pocketed companies. Nestlé India, for instance, is kicked about a chocolate boom. 'The chocolate and confectionery industry in India is witnessing a boom—both in terms of volumes and product offerings,' says a spokesperson of Nestlé India, which has expanded Kitkat's premium range and added a new line at its Sanand factory in Gujarat. GOING GLOBAL To join the ranks of Belgium, Switzerland and Ecuador, it takes more than good beans. It takes a narrative — built on flavour, consistency and cultural cachet. Right now, Indian chocolate is having a moment. But for it to evolve into a recognised global category, experts say three things are crucial: consistent supply of fine-flavour beans, robust branding at origin and the infrastructure to scale exports. Look at these numbers. India exported 27,319 tonnes of chocolate in 2021-22, according to the Directorate of Cashewnut and Cocoa Development. Yet, to meet domestic demand, it imported over 111,000 tonnes of cocoa beans in 2023—signalling gaps in both quality and supply. There has been little awareness around fine-flavour varieties of cocoa in India. There has to be a strong focus on educating farmers about premium-grade cacao, not just industrial-quality beans. Infrastructure is the biggest hurdle: many farmers still lack fermentation boxes, solar dryers, or reliable buy-back mechanisms. Without these, quality varies, and consistency—key to global success—remains elusive. If it can get its mix right, Indian-origin fine chocolate can become a go-to label.
Yahoo
07-02-2025
- Lifestyle
- Yahoo
Make the best hot chocolate of your life with these chef-approved tips
We independently evaluate the products we review. When you buy via links on our site, we may receive compensation. Read more about how we vet products and deals. On the coldest, dreariest winter days, nothing lifts the spirits and brings the cozy vibes like a homemade cup of hot cocoa. But wait — I'm not talking about the stuff in the instant hot chocolate packets, though there's a time and a place for that. I am thinking of a lazy afternoon when you've got time to lounge, a good book to read or a series to binge-watch and you want a rich cup of the real deal to sip on. Yes, it's rich and indulgent, but it comes together quickly — just ten minutes from start to finish — and you likely already have all the ingredients. Depending on the recipe, you'll need a good-quality chocolate bar or cocoa powder. From there, grab your sweetener of choice (sugar, honey, agave or maple syrup), a splash of vanilla extract and your preferred milk (dairy or plant-based). The best part? You can easily customize the recipe to match your taste and dietary needs. "For the ultimate hot chocolate, I recommend starting with whole milk for a rich, creamy base. Use the high-quality chocolate of your choice and brute cocoa powder for a deep, intense flavor. I like to sweeten it with a little bit of sweetened condensed milk for extra smoothness and richness. Elevate the taste with flavored syrups like hazelnut, peppermint or white chocolate to customize your perfect cup," says Romina Chavez, manager at Killebrew at The Thompson Hotel in Nashville, Tenn. Start out by melting about one ounce of chocolate or cocoa powder with a cup of your milk of choice, whisking to smooth any lumps. I tapped chocolate sommelier Estelle Tracy of 37 Chocolates for her suggestions, "I use a fourth of a cup of grated chocolate. (Dick Taylor 72% Belize or Moka Origins 72% Drinking Chocolate). Alternatively, one ounce of your favorite dark chocolate will do." Sue Zemanick, chef/owner of Zasu in New Orleans prefers 64% Valrhona, while executive chef Shaquille Stephens at Honeybrains in New York City uses 80% Valrhona. This organic Dutch-process (less acidic than regular cocoa powder) cocoa powder requires no prep work, will make a rich, velvety brew and combines easily with whatever milk you choose. Tracy advises that for the best texture, you need to bring the mixture close to a boil, let it cool down, then heat it again. "Most people don't bring chocolate to a high enough temperature, which results in too thin of texture!" "A good drinking chocolate has a homogeneous, creamy texture, with no chocolate bits at the bottom. Next, it should have a foam. So how does one get there without spending hours on the stove? Solution: use a French press with a glass carafe," says Tracy. This is her method for French press hot chocolate: Start with 1 oz of your favorite dark chocolate. Next, add half a cup of milk and put everything in the microwave for about 1 min. Let it sit for a minute, stir, then put it back in the microwave for 30 seconds. You want the mixture to come almost to a boil. Take the press out of a microwave, let it cool down for a minute, then move the wand up and down. Go slowly, the liquid will be hot. This allows you to evenly melt the chocolate while also getting that magical foam. This French press with a glass carafe is just right for making strained, smooth hot chocolate at home, whether you do it in the microwave or on the countertop with boiled milk. The 17-ounce size is perfect for two servings. It's pricey, but you only need about 1/4 teaspoon of good vanilla extract in each serving of hot chocolate. It adds sweetness and enhances the flavor of the chocolate. These organic cinnamon sticks are perfect for swirling in a cup of cocoa when you want the essence of the spice without incorporating the powder. If you're not a chocolate purist and you want a big pile of mini marshmallows floating on top, we see you. These all-natural marshmallows from Dandies are also vegan (many marhsmallows are made with gelatin which is an animal product), which means vegetarians can enjoy them, too. Why not have a few mugs on hand that make this decadent treat even more enjoyable? We like this extra-large stoneware mug with a glazed finish from Target's Threshold line. It's dishwasher- and microwave-safe, too.
Yahoo
07-02-2025
- Entertainment
- Yahoo
Make the best hot chocolate of your life with these chef-approved tips
On the coldest, dreariest winter days, nothing lifts the spirits and brings the cozy vibes like a homemade cup of hot cocoa. But wait — I'm not talking about the stuff in the instant hot chocolate packets, though there's a time and a place for that. I am thinking of a lazy afternoon when you've got time to lounge, a good book to read or a series to binge-watch and you want a rich cup of the real deal to sip on. Yes, it's rich and indulgent, but it comes together quickly — just ten minutes from start to finish — and you likely already have all the ingredients. Depending on the recipe, you'll need a good-quality chocolate bar or cocoa powder. From there, grab your sweetener of choice (sugar, honey, agave or maple syrup), a splash of vanilla extract and your preferred milk (dairy or plant-based). The best part? You can easily customize the recipe to match your taste and dietary needs. "For the ultimate hot chocolate, I recommend starting with whole milk for a rich, creamy base. Use the high-quality chocolate of your choice and brute cocoa powder for a deep, intense flavor. I like to sweeten it with a little bit of sweetened condensed milk for extra smoothness and richness. Elevate the taste with flavored syrups like hazelnut, peppermint or white chocolate to customize your perfect cup," says Romina Chavez, manager at Killebrew at The Thompson Hotel in Nashville, Tenn. Start out by melting about one ounce of chocolate or cocoa powder with a cup of your milk of choice, whisking to smooth any lumps. I tapped chocolate sommelier Estelle Tracy of 37 Chocolates for her suggestions, "I use a fourth of a cup of grated chocolate. (Dick Taylor 72% Belize or Moka Origins 72% Drinking Chocolate). Alternatively, one ounce of your favorite dark chocolate will do." Sue Zemanick, chef/owner of Zasu in New Orleans prefers 64% Valrhona, while executive chef Shaquille Stephens at Honeybrains in New York City uses 80% Valrhona. Tracy advises that for the best texture, you need to bring the mixture close to a boil, let it cool down, then heat it again. "Most people don't bring chocolate to a high enough temperature, which results in too thin of texture!" "A good drinking chocolate has a homogeneous, creamy texture, with no chocolate bits at the bottom. Next, it should have a foam. So how does one get there without spending hours on the stove? Solution: use a French press with a glass carafe," says Tracy. This is her method for French press hot chocolate: Start with 1 oz of your favorite dark chocolate. Next, add half a cup of milk and put everything in the microwave for about 1 min. Let it sit for a minute, stir, then put it back in the microwave for 30 seconds. You want the mixture to come almost to a boil. Take the press out of a microwave, let it cool down for a minute, then move the wand up and down. Go slowly, the liquid will be hot. This allows you to evenly melt the chocolate while also getting that magical foam.
